How Can I Make An Apple Dessert With Only 1 Bottom Pie Crust

Epic Single Crust Apple Pie Recipe on Food52

Ren Fuller captured this image.

Author Notes

One of the most remarkable things about this single crust apple pie is that it requires neither lattice nor top crust—in fact, it requires no finishing on the surface at all! It’s a sight to behold on its own, thanks to a thoughtful (but not difficult—I swear!) arrangement of apple slices. It also tastes fantastic; the texture of the apples is the right balance of soft and crunchy, and the apples get a roasty flavor as a result of being left uncovered during the baking process. It’s a true show-stopper on its own, yet it’s quite simple to replicate.

Process photos may be found there!

Test Kitchen Notes

Despite the fact that it appears to be difficult to create, this apple pie is actually rather simple. For the rest of your life, you’ll cook it every Thanksgiving. She takes you step by step through the process and shares some of her finest suggestions for creating the most gorgeous pie imaginable, which she elaborate on in her article: “It all starts with thinly slicing the apples, followed by a quick sugaring and seasoning with spices. I use a mandolin or the slicing attachment on a food processor to slice the vegetables, but you may easily use a food processor or a mandolin to slice them.

  1. In order to get the final form, the slices should be as thin as possible.
  2. After that, I sliced the core out of the apple with my knife at a 45-degree angle, leaving a smooth surface where the core had been removed.
  3. After that, I sweeten the apples with brown sugar and season them with the spices that are traditionally used in apple pie.
  4. I make it in the shape of a rosette, but anything goes: concentric circles, a spiral, or even’stripes’ of the apples, all spread out are all acceptable.
  • Preparation time: 1 hour
  • Cooking time: 1 hour
  • Yield: 1 (9-inch pie).
  • All-purpose flour, which will be used for dusting
  • ()
  • 2poundsHoneycrisp apples, peeled (907 grams)
  • 1recipe All Buttah Pie Dough
  • 1 / 4 cup dark brown sugar (53 grams)
  • 1 / 4 cup granulated sugar (50 grams)
  • 11 / 2 teaspoons cornstarch (11 grams)
  • 1 teaspoon ground cinnamon (3 grams)
  • 1 / 2 teaspoon fine sea salt (2 grams)
  • 1 / 2 teaspoon ground ginger (2 grams)
  • 1 / 4 teaspoon ground nutmeg (1 gram)
  • 2 teaspoons unsalted butter, melted (28 grams)
  • 11 / 2 teaspoons boiled cider (available from King Arthur Flour—option (32 grams of weight)
  1. Prepare a work surface by lightly flouring it. 14-inch-thick circle of dough is formed by rolling out the dough. Starting at the far end of the circular, roll the dough up onto the rolling pin and flatten it out. Using a pie pan in front of you, start at the edge that is closest to you and gently unroll the dough into the pie pan from there. Gently press down on the crust to ensure that it settles all the way to the bottom, but take care not to poke any holes in the dough while doing so. The extra dough should be trimmed away, leaving a 12-inch overhang all around. Remove from the oven and set aside for 20 to 30 minutes, or freeze for 5 to 10 minutes
  2. Tuck any extra dough under the borders of the pie pan, pushing lightly to help “seal” the dough to the outside rim of the pie pan. Return the dough to the refrigerator for 20 to 30 minutes, or to the freezer for 5 to 10 minutes, depending on how long it has been sitting out. Using your fingers, crimp the dough’s edges as desired. Preheat the oven to 425 degrees Fahrenheit, using a baking stone on the bottom rack if possible. Prick the dough all over with a fork to make it more elastic. Using parchment paper, cut a square that is slightly bigger than the pie pan. Place a piece of parchment paper over the crust and fill with pie weights or dry beans to seal the crust. Bake on the stone or bottom rack for 15 to 20 minutes, or until the edges are barely beginning to turn golden
  3. Remove the parchment and weights and return the pan to the oven for another 2 to 4 minutes, or until the edges are slightly more golden around the edges and the base appears to be completely dry. Allow for thorough cooling. Section and core the apples with a sharp knife. Core each quarter individually by setting it on the cutting board with one of its cut sides facing up and cutting out the core in a single move with the knife at a 45-degree angle. The apples now have a flat base (where the core used to be), which allows them to rest level on the cutting board, which makes it easier to slice them thinly as a result. Using a sharp knife, cut slices approximately 14 inches thick. Stir together the brown sugar, granulated sugar, cornstarch, cinnamon, salt, ginger, cloves, and nutmeg in a large mixing basin until well combined. Toss in the apples until everything is fully combined. Place the apple slices in a tight spiral on the pie crust, starting at the outer border and working your way inward. The pieces should be about three-quarters of the way apart. Continue to spiral inward in a tight spiral. Assemble the last pieces in a circle to provide a center for the rosette effect. Pour any remaining liquids from the bowl over the apples and toss to combine. In a separate dish, whisk together the butter and cider (if using), then brush the mixture over the apples evenly. Transfer to the oven and bake for 35 to 40 minutes, or until the crust is deeply brown and the apples are soft. Reduce the oven temperature to 425°F and bake for another 15 to 20 minutes. Wait until the mixture has cooled fully (or at least 20 minutes) before serving.

I have three different varieties of spicy sauce in my handbag at all times. When it comes to cooking people’s favorite dessert, I have a soft place for them, especially if it’s wrapped in a pastry crust. I just released my newest cookbook, The Book on Pie, which will be released on November 10th, 2020, and my pie-themed apparel partnership with Food52 is now available:

How To Make a Single Crust Apple Pie

Despite the fact that double crusts and lattice tops are visually appealing, you can still make a great apple pie with only one crust. In addition to the numerous other sweets Southerners will be preparing this season, a golden, luscious apple pieis at the top of everyone’s list of must-bake desserts. Consider abandoning the top crust if you are in charge of baking an apple pie and the notion of working with a lattice crust is keeping you up at night. A single crust apple pie is great since it need no further adornment to demonstrate how beautiful it is.

The keys to creating a beautiful single crust apple pie are revealed here, whether you’re making your first apple pie or simply don’t want to deal with abraided crust this time.

Choose the Right Apples

Using the same thought process that you would use while creating caramel apples, select the apples that will be used in pie baking. Pie-baking apples should be firm and not crumble under pressure; after all, you aren’t going to make applesauce with them, now are you? When it comes to flavor, don’t limit yourself to one or two options. A blend of sweet and sour apples creates a more balanced pie filling than just one type of apple. Granny Smith and Jonagold apples are popular tart options, and Pink Lady, Gala, and Honey Crisp apples are excellent sweet choices.

Keep Your Dough Chilled

When making a homemade pie crust, you want to make sure that all of your components are chilled. If it’s going to be a really hot day, put everything (including the flour) in the refrigerator before you start working with it. If the fat begins to melt as you are cutting it into the flour, place it back in the fridge or freezer until it becomes hard again, about 15 minutes. Melted fat will not result in an airy, flakey crust. Make sure the pie crust dough is chilled for at least 15 to 30 minutes before rolling it out, even if you are using a store-bought pie crust!

Precook the Filling

Cooking the apples before placing them into the pie dough will ensure that the apple filling is moist and tasty when you serve it. It is critical to allow the filling to cool to room temperature before assembling the pie crust to avoid the formation of air pockets. A simple apple pie recipe will instruct you to toss the apples with sugar, let them to sit for a few minutes to soften, then drain out any excess liquid before placing the apples in the pie shell. This process helps to make the apples more soft while also removing extra moisture that may otherwise result in a soggy crust.

Brush Inside of Crust with Egg Wash

Before adding the apple filling to the crust, brush a coating of egg wash over the interior of the crust to prevent it from becoming soggy. The egg wash forms a protective coating on top of the crust, preventing the apple juices from weakening the pastry.

Layer the Apples

Don’t allow yourapple filling cool in the saucepan before pouring it into the pie crust. Fill the pie shell with the filling and place the apples in a uniform layer, making sure there are no huge gaps, uneven mounds, or air pockets in the filling.

Watch the Bake Time

Simply keep an eye on the apples because there is no need to mess with a top crust in this recipe! Take the pie out of the oven when the crust is delightfully brown and the filling is softly bubbling around the edges. When serving, allow the pudding to cool for a few minutes before topping with a dollop of ice cream, whipped cream, or a wedge of Cheddar cheese if desired.

Recipe: Country Style One Crust Apple Pie

  • Are you a big fan of pies? Yes, I am. That, I believe, is one of the many reasons why Thanksgiving is my favorite of all the holidays. Bring on the pies, people! I couldn’t resist sharing this extremely easy Country Style, One Crust Apple Pie recipe with you after sharing my traditional apple pie and greatest ever pumpkin pie recipes with you. When I lived in Winston-Salem, North Carolina for a summer, I had the opportunity to share a room with an old woman who taught me how to make this country style, one crust apple pie. She’d make a pie crust, slice some apples, pour a creamy sweet filling over the top, and bake it until it was golden brown. My mother’s friend subsequently shared a similar dish with me, and her family loved it. I couldn’t resist trying it out for myself. After making a number of tweaks to that recipe, I came up with my Country Style One Crust Apple Pie recipe. This apple pie, which is made with maple syrup, cream, and cinnamon, is really simple to make. In addition, because there is no trouble with a top crust, you won’t have to be concerned about how your pie will come out. Every time you use it, it will look fantastic! I also believe that, in contrast to many apple pie recipes, which are best eaten within a few of hours of baking, this pie is really better served cold. In fact, I frequently prepare it the night before, then chill it in the refrigerator until it is ready to serve cold the next morning. Mmmm. it’s SOOOOOOO delicious! When time is limited over the holidays, having a delectable apple pie on hand that can be made ahead of time and served cold is a welcome addition. Bruce Bradley is a writer who lives in the United States. Preparation time: 15 minutes Cooking time: 1 hour and 15 minutes Time allotted: 1hr30mins


  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 3/4 cup heavy cream
  • 1 whole wheat pie crust
  • 6 medium Granny Smith apples, peeled, cored, and sliced
  • 3/4 cup maple syrup
  • 1/4 cup whole wheat pastry flour


  • Bake for 8-10 minutes at 450 degrees F. Line an 8-inch or 9-inch pie pan with whole wheat pie crust and set aside. Several holes should be made in the crust around the bottom and sides. Place the cut apples in the pie pan that has been lined with the pie dough
  • Pour the remaining ingredients over the apples and cover with pie crust shields. Bake for 30 minutes at 350°F. Bake the pie for 15 minutes at 450 degrees Fahrenheit. Remove the pie crust shields from the oven and reduce the temperature to 350 degrees Fahrenheit. Bake for a further 55 to 60 minutes after that. Keep it cool and enjoy it


Whenever feasible, we urge that you make use of organic ingredients. However, although the simplicity of this apple is its one crust, feel free to top it with an additional crust or crumble topping, such as this one (nuts or no nuts). I recommend adding a crumble topping to this apple pie when there is around 25 minutes of baking time remaining on the clock. Have you tried this recipe yet? Please let us know how it went! Finally, for those of you who are adamant about refusing to accept a one-crust apple pie.

Alternatively, you may choose to top your pie with a top crust or my favorite crumble topping (with or without nuts). You just can’t go wrong with this delectable pie, in my opinion. It’s creamy maple yumminess is just out of this world. Cheers! Bruce

Kitchen Tips and Resources:

  • I have a handful of different pie pans that I use for various things. Whether it’s this basic, oven-safe glass pie plate or the classicEmile Henry white pie dish, I’m a big lover of both. Pie crust shields, such as these or these, can help prevent the edges of your crust from over-browning, which is especially important for pies that require a longer baking time, such as this apple recipe. When it comes to rolling out your pie crust, a good rolling pin is vital. Despite the fact that I have three different types of rolling pins (weird, huh?) this french style rolling pin is my favorite
  • Using these pie crust and pastry mats is a fun experience, especially when you’re first learning how to roll out your crust. My favorite whole wheat pastry flour is from Bob Red Mill’s Whole Wheat Pastry Flour. I use it for pie crusts, baking, and pretty much as a whole wheat all-purpose flour for all of my cooking requirements.

Dutch Apple Pie

The delectable crumb topping that distinguishes a conventional apple pie from a Dutch apple pie recipe is the only thing that separates the two recipes. When making Dutch apple pie topping, use ingredients like as butter, Gold MedalTM flour, brown sugar, and granulated sugar. When the crumb toppers are a deep golden brown, the pie is ready to be removed from the oven. Instead of a second pie crust, spread a thick layer of delicious streusel crumbs on top of a delicate spiced apple filling and bake until golden brown.

The most recent update was made on November 9, 2020.


  • 1/2 teaspoon salt
  • 1/3 cup + 1 tablespoon shortening
  • 2 to 3 tablespoons cold water
  • 1 cup Gold MedalTM all-purpose flour


  • Apples, cored and sliced (about 8 cups)
  • 1/2 cup granulated sugar
  • 1/4 cup Gold MedalTM all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon lemon juice


  • 1 cup Gold MedalTM all-purpose flour
  • 2/3 cup packed brown sugar
  • 1 teaspoon granulated sugar
  • 1/2 cup unsalted butter, melted
  • 1 cup Gold MedalTM all-purpose flour

Gold Medal Flour is used in this recipe.


  • 1In a medium-sized mixing basin, combine 1 cup flour and the salt. Remove shortening from the mixture using a pastry blender (or by dragging two table knives through the mixture in opposing directions) until the shortening is the size of tiny peas. Toss with a fork after each tablespoon of cold water is added, until all of the flour is soaked and the pastry is nearly completely detached from the edge of the bowl (1 to 2 teaspoons more water can be added if necessary). Make a ball out of the pastry. On a lightly floured board, flatten the dough into a spherical shape. Placing the flattened circle of pastry in a plastic bag and refrigerating it for 45 minutes or until the dough is firm and cold but still malleable is a good idea. This permits the shortening to become somewhat firmer, which aids in the creation of a flakier cooked pastry crust. Allow pastry to soften somewhat before rolling if it has been chilled for a longer period of time. Preheat the oven to 400 degrees Fahrenheit. Roll out the pastry dough onto a floured surface, using a floured rolling pin, into a circle that is 2 inches bigger than a 9-inch pie pan. Place the pastry in a pie dish after folding it into fourths. To assemble, unfold the crust and slide it into the baking dish, pushing firmly against the bottom and sides of the dish while being cautious not to strain the pastry, which will cause it to shrink when baked. 1 inch from the rim of the pie plate, trim the overhanging edge of the crust. Fold and roll the pastry under so that it is level with the plate
  • Flute if desired. 3Combine the ingredients for the filling in a large mixing basin. 4In a medium-sized mixing bowl, using a pastry blender or your fingertips, combine the butter, 1 cup flour, and the brown sugar until a crumb forms. 5Pour into pie pan, mounding the apples toward the center. Sprinkle over the top of the pie in an equal layer. 1 tablespoon granulated sugar sprinkled on top
  • 5 minutes Bake for 45 to 55 minutes, or until the pie crust and crumbs are a deep golden brown and the filling has begun to bubble around the edges. should be transferred to a cooling rack for chilling
See also:  How To Make A Pumpkin Pie Dessert For Kids

Tips from the Betty Crocker Kitchens

  • Tip 1: Serve the pie warm or at room temperature with fresh whipped cream or a dollop of ice cream on top
  • Tip 2: The pie may be stored for up to 4 months if tightly covered in plastic wrap and aluminum foil. If creating pie crust from scratch isn’t your thing, feel free to use a refrigerated rolled pie dough for the bottom crust. PillsburyTM brand is one that we endorse. Tip 4: Choose apples that are crisp and tartly sweet—such as Empire, Granny Smith, Honey Crisp, Braeburn, and Cortland—because they keep their form and aren’t excessively juicy. 5th tip: What exactly is a “Dutch” pie? Sugar, butter, flour, and nuts are combined to create a nearly tempting, crunchy sweet concoction that is likely derived from other Germanic-styles of baking. In addition to pie, it’s a simpler finish for other baked goods such as coffee cakes, muffins, and bar cookies. It’s fine to sprinkle in a little tablespoon of ground spice, such as cinnamon or an apple pie spice combination.


520 calories, 22 grams of total fat, 4 grams of protein, 75 grams of total carbohydrate, 45 grams of sugar

Nutrition Facts

Calories520 Nutritional Values: Calories from Fat200Total Fat22g34 percent 10 g of Saturated Fatty Acids 50 percent of the total Trans Fatty Acids 1/2 g Cholesterol30mg Sodium (ten percent): 160mg 6% of the population Potassium180mg 5% of the population Carbohydrates in total (75g25 percent) Dietary Fiber3g11 percent of total calories Sugars45g Protein4g Vitamin A8 percent 8 percent Vitamin A8 percent 8 percent Vitamin C4 is made up of 4% of the total.

Calcium constitutes 4% of the total.


Two servings of starch, one serving of fruit, two servings of other carbohydrate, zero serving of skim milk, zero serving of low-fat milk, zero serving of milk, zero serving of vegetable, zero serving of very lean meat, zero serving of lean meat, zero serving of high-fat meat, four servings of fat

More About This Recipe

  • Since the Middle Ages, apple pie, also known as appelkruimeltaart, has been a popular dessert in the Netherlands, and it is so today. Een notabel boecxken van cokeryen, a Dutch cookbook from 1514, contains a documented recipe for it, which may be found on the internet (“A notable little cookery book”). If you’re interested in learning more about time-tested traditions—as well as cutting-edge techniques—for making apple pie, check out Betty’s apple pie guide. Once the pie has been taken out of the oven and allowed to cool, you’ll need to determine how you want to decorate the top of your pastry creation. Though some believe that apple crumble pie is incomplete without a slice of cheddar cheese on top, others believe that whipped cream or vanilla ice cream are the most common toppings for apple crumble pie. Their philosophy is based on an old proverb: “An apple pie without the cheese is like a kiss without the squeeze.” Consider some of the recipe variants in Betty’s collection of the greatest apple pies after you’ve tried this Dutch apple pie recipe.

®/TM General Mills All Rights Reserved 2022 ®/TM General Mills

EASY Apple Crisp Pie

Preparation time: 15 minutes Preparation time: 30 minutes Time allotted: 45 minutes


  • Apples: 3 or 4 cups (2 big or 4 medium) Honey Crisp or Fuji, peeled, corded, and sliced
  • 2 frozen pie crusts (9-inch diameter)
  • 1 cup unbleached all-purpose flour
  • 1 stick (1/2 cup) unsalted butter – at room temperature, cut into pieces
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon – divided
  • 1/2 cup packed light brown sugar
  • 1 cup unbleached all-purpose flour


  1. Preheat the oven to 375 degrees Fahrenheit. Orient the oven rack such that it is in the center of the oven
  2. Remove both pie crusts from the packaging and set them on a big baking sheet, side by side, on a baking sheet. Bake for 20 minutes. Allow for defrosting to take place for around 10 to 15 minutes. Meanwhile, in a large mixing bowl, add sliced apples, 1/2 teaspoon ground cinnamon, and 1/2 cup granulated sugar. Stir well to blend. Toss the apples with the rest of the ingredients until everything is well-combined. Transfer and divide the apple filling between the two pie crusts in a uniform layer. In the same basin, combine the flour, the remaining 1/2 teaspoon of cinnamon, and the brown sugar until well combined. To make the crumble mixture, combine all of the ingredients with your hands until everything is well combined. Spread the crumble mixture over the top of each pie, spreading it evenly. Preheat the oven to 350°F and position the baking sheet (containing both pies) on the center rack. Bake for 30 to 32 minutes, or until the crust and crumble on top are a deep golden brown
  3. Remove from oven and cool completely. Remove the baking sheet from the oven and set it aside to cool before serving. It is possible to serve the pies warm with vanilla ice cream on the side, or they can be served at room temperature. Any remaining pie should be refrigerated. As an alternative, serve with some vanilla ice cream on the side. This recipe makes 2 Apple Crisp Pies.

For more delicious apple recipes follow us onInstagramandPinterestfor all the latest updates.If you have any questions, please ask away!Have fun and snap aphoto and share it, be sure to tag us @2sistersrecipes or2sistersrecipes.

Oven should be preheated to 375°F. Orient the oven rack such that it is in the center of the oven: Separate the two pie crusts from their packaging and lay them on a large baking sheet, one on top of the other. 10 to 15 minutes should be allotted for defrosting. In the meantime, combine the sliced apples with 1/2 teaspoon ground cinnamon and 1/2 cup granulated sugar in a large mixing basin. In a large mixing bowl, toss the apples until they are fully coated with the mixture. Transfer the apple filling to two pie crusts and divide it evenly between them.

  • To make the crumble mixture, add the bits of butter and combine everything with your hands.
  • Preheat the oven to 350°F and position the baking sheet (containing both pies) on the middle rack.
  • Allow to cool for a few minutes after removing from oven.
  • Any remaining pie should be stored in the refrigerator.
  • You will have enough ingredients to make two apple crisp pies.

Easy Apple Pie

It is possible that this content contains affiliate links. Please refer to the disclosure policy here for more information. This fast apple pie is excellent, and the greatest thing is that it requires no pastry crust, making it even more simple! The recipe for today’s dish is my favorite apple pie. If you follow me on Instagram, you may have seen my IG story when I was in the process of making this delectable pie! Additionally, if you are not an experienced pie maker and the notion of preparing a pie crust concerns you, this recipe is perfect for you!

Apple Pie Without a Pastry Crust

It’s comparable to a French Apple Pie, but it has a delicious crumb topping on top, which makes it even better. However, not only do you use the crumb topping on top of the pie, but you also use it for the bottom crust. Yum! Ooh, and did I forget to mention that this crumb topping is LOADED with butter and sugar — delicious!

Ingredients Needed:

  • Flour. All-purpose flour and sugar are required. Ingredients: Granulated sugar
  • Egg Only the egg yolk, baking powder, and butter are used. Melted
  • sApples. My favorite fruits are Granny Smith or Honey Crisp. Apples should be peeled, cored, and sliced
  • Cinnamon

What is the most efficient method of peeling and slicing apples? I peel my apples using a potato peeler and then core them with my favorite apple corer. I slice the apples so that they are approximately 1/4 inch thick. What sort of apple should I use for this project? A Granny Smith apple or a Honey Crisp apple are two of my favorites. For this simple apple pie recipe, I like a tarter apple. Of course, this pie is fantastic eaten warm or cold. Here are a couple more of my favorite pies: Is it possible to make this recipe dairy- and gluten-free?

  • Instead of using canned cream of chicken soup, make this Gluten Free Dairy Free Cream of Chicken Soup using this recipe.
  • Is it possible to prepare it ahead of time?
  • Make the chicken gravy ahead of time and keep it refrigerated or frozen until you’re ready to serve it to guests.
  • If you are feeding a large group of people, consider serving from a crockpot.
  • Make sure to subscribe to my YouTube channel for weekly culinary demonstrations.
  • Prep:30minutes Cook:45minutes Total:1hour15minutes
  • 2 cups flour
  • 1 cup sugar
  • 1 egg yolk
  • 1 teaspoon baking powder
  • 1 cup melted butter
  • 7-8 apples – cut, cored, and peeled
  • 2 cups butter I love a crisp, tart apple
  • Cinnamon (maybe a tablespoon or two)
  • And a little bit of sugar. 1 1/2 tablespoons sugar (or more if you want it sweeter)
  • 1 1/2 teaspoons salt
  • Combine the flour, sugar, egg yolk, and baking powder in a large mixing bowl. Melt the butter in a saucepan. 1/2 of the dough should be pressed into a glass pie dish. Make sure you have an equal coating on the bottom of the pie dish and up the edges of the plate. (There are no holes!)
  • 8 apples, peeled and sliced (sliced, cored, and peeled). A crisp, tangy apple is my favorite. After placing half of the pie dough into the pie dish, arrange the apples on top of the crust. I simply sprinkle till it appears like it’s enough, which is maybe a Tablespoon or two worth) and 1 1/2 tbsp sugar (or even more if you want your dessert sweeter!) over the top of the baked goods. Crumble the remaining dough on top, breaking it up into little pieces as you go. Preheat the oven at 350 degrees for 45 minutes to an hour. (The cooking time may vary depending on how thickly you slice the apples
  • You want them to be soft but not mushy.) It’s as simple as sticking a fork in them to test how delicate they are.

Calories: 513 kilocalories (26 percent ) 73 g of carbohydrates (24 percent ) 4 g of protein (8 percent ) 24 g of fat (37 percent ) 14 g of saturated fat (88 percent ) Cholesterol: 85 milligrams (28 percent ) Sodium: 206 milligrams (9 percent ) Potassium is 273 milligrams (8 percent ) 4 g of dietary fiber (17 percent ) Sugar (43 g) (48 percent ) Vitamin A (in IU): 830 (17 percent ) Vitamin C (7.3 milligrams) (9 percent ) Calcium: 51 milligrams (5 percent ) 1.7 milligrams of iron (9 percent ) *Disclaimer: All nutritional information is provided as a guideline only.

The complete disclosure may be seen here. Course:DessertCuisine:American

Reader Interactions

ByPublished:Updated:Published: This post may contain affiliate links (at no additional cost to you). Please read my disclaimer before continuing. With a flaky crust and one sweet juicy apple, this classic recipe for homemade apple pie is sure to please. This single-serving apple pie recipe will provide you with a delectable dessert that will not leave you with any leftovers! If you’re in the mood for homemade apple pie but don’t want to deal with the leftovers, this delicious mini apple pie recipe is perfect for you!

Although this mini apple pie is small in size, it is mighty in flavor!

Why This Recipe Works

  • This recipe makes one little apple pie, which may be frozen. It also includes a basic crust recipe that is precisely the proper size for the pie
  • It’s simple to put together
  • Using materials that you are likely to have on hand, you can make this apple pie in no time.

LINKED TO: 40 Quick and Easy Recipes for College Students

Ingredient Notes

See the list below for ideas on how to repurpose leftover ingredients.For the crust:

  • All-purpose flour or “simple” flour should be used. The proper quantity of sweetness is achieved by using only a modest amount of granulated sugar. Salt
  • I advocate using salted butter in place of regular butter
  • Ice water

You may substitute mycrushed graham cracker pie crust recipe or cut a circle from a pre-made refrigerated pie crust if you don’t want to create your own. For the apple pie filling, combine the following ingredients:

  • One apple: You can use whatever sort of apple you choose. Given that Gala apples are my favorite, this is generally the kind I choose
  • Sugar
  • Cinnamon: An vital spice in apple pies, cinnamon is an essential ingredient. You could also want to throw in a pinch of nutmeg or allspice for good measure. Lemon juice: You can use either fresh or bottled lemon juice.

How To Make This Recipe

Ingredient numbers and complete recipe instructions may be found in the recipe box below.

  1. Toss the apple slices in a large mixing basin and toss in the sugar, cinnamon, and lemon juice until well combined. Serve immediately. Allow to rest while you prepare the dough. In a small mixing bowl, combine the flour, sugar, and salt
  2. Set aside. Fork-cut in the butter until the mixture is the consistency of wet sand, about 5 minutes. Stir in the water until the dough comes together. Transfer the dough to a chopping board and shape it into a ball with your hands. Form a circle with the dough by rolling it out. Prepare a small 4.5-inch tart or pie pan or a 10-ounce ramekin with a little coating of oil. Make a hole in the crust and press it into the pan. Poke a few holes in the bottom of the pie crust with a fork to make a vent
  3. Apples should be poured in and dotted with butter. Preheat the oven to 200°F and bake for 20 minutes or until the crust is golden brown.

Expert Tips

  • Utilize a firm apple
  • You may combine the filling ingredients for the apple pie and store them in your refrigerator until you are ready to bake the apple pie. The longer the apples are allowed to combine with the cinnamon and sugar, the more the tastes come together. A pear can be substituted for the apple in this recipe. Serving suggestions: top with freshly whipped cream or vanilla ice cream
See also:  What To Make With Pie Crust Dessert

Frequently Asked Questions

Which apples are the finest for making apple pie? When it comes to baking a little apple pie, almost any kind will do. Gala, Braeburn, and Granny Smith are some of my favorite varieties. How do I find the best apple to use in a little apple pie that I’m making? Pick a firm apple to eat. Apples that have gone bad become mushy and flavorless. Is it possible to make the dough ahead of time? The dough may be made ahead of time and kept in an airtight container in the refrigerator up to three days.

  1. Wrap the dough securely in plastic wrap and place it in the freezer.
  2. In order to make a single-serving apple pie, what size pan do you use?
  3. Approximately 1 34-inch tall, the 4-inch diameter ramekin holds 10 ounces and measures 4-inches in diameter.
  4. As a result, it might be difficult to determine precisely how huge (or little) yours is.
  5. You can get the tart pan and ramekin that we used in this recipe on ourBakeware Page.
  6. Visit ourFAQ page for more information on the cooking and baking dishes I use in our “recipes for one.” If you have any questions, please contact us.

Ways To Use Leftover Ingredients

If you have any leftover ingredients from this apple pie recipe, you might want to consider using them in one of the following single-serving or small-batch recipes:

  • Cinnamon: Cinnamon Rolls, Healing Turmeric Tea, Maple Walnut Muffin
  • Lemon juice: Lemon Bars, Lemon Meringue Pie, Lemon Curd
  • Nutmeg: Cinnamon Rolls, Healing Turmeric Tea, Maple Walnut Muffin
  • Nutmeg: Cinnamon Rolls, Healing Turmeric Tea, Maple Walnut Muffin The following recipes use flour: Eggless Chocolate Chip Cookies, Zucchini Bread, Pumpkin Coffee Cake
  • The following recipes use sugar: Caramelized Plums, Blueberry Cobbler, Spice Cake
  • The following recipes use butter: Baked Shrimp, Butter Cookies, Dutch Baby Apples: Apple Galette, Apple Dutch Baby, and Mini Dutch Apple Pie are some of the desserts made using apples.

Recipes for a Small Thanksgiving Dinner (Related)

Other Small Pie Recipes

  • Pumpkin Pie, Pecan Pie, Dutch Apple Pie, Peanut Butter Pie, Lemon Meringue Pie, Sweet Potato Pie, Coconut Cream Pie, and Cherry Pie are some of the most popular desserts.

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  • 12 teaspoon cinnamon
  • 1 teaspoon lemon juice
  • 1 medium-sized apple, peeled, cored, and diced
  • 1 tablespoon sugar


  • 3 cups all-purpose flour
  • 14 teaspoon sugar
  • Pinch of salt 1 teaspoon salted butter, cold – plus 1 extra tablespoon butter, diced to dot on top of apples 3 teaspoons water 3 teaspoons all-purpose flour 3 teaspoons sugar
  • Pinch of salt
  • Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Toss the apple slices in a large mixing basin and toss in the sugar, cinnamon, and lemon juice until well combined. Serve immediately. While you are preparing the dough, set it aside. In a small mixing bowl, whisk together the flour, sugar, and salt
  • Cut the butter into the mixture with a fork until it resembles wet sand
  • Stir in the water until the dough comes together. Make a ball out of the dough by transferring it to a cutting board. Sprinkle a little flour on the cutting board and on the ball of dough before rolling it out to make a circle using a rolling pin or a big glass to prevent the dough from sticking. Prepare a small tart or pie pan by lightly oiling it. Make a hole in the crust and press it into the pan. Poke a few holes in the bottom of the pie crust with a fork to make a vent
  • Apples should be poured in and dotted with butter. Preheat the oven to 200°F and bake for 20 minutes or until the crust is golden brown.

Expert Suggestions

  • Utilize a firm apple
  • You may combine the filling ingredients for the apple pie and store them in your refrigerator until you are ready to bake the apple pie. The longer the apples are allowed to combine with the cinnamon and sugar, the more the tastes come together. A pear can be substituted for the apple in this recipe. Serving suggestions: top with freshly whipped cream or vanilla ice cream

Nutritional Values Dessert For OneAmount per serving of Apple Pie Calories317Calories from Fat 99 percent Daily Value*Fat11g17 percent Saturated Fat 7g44 percent Calories317Calories from Fat 99 percent Daily Value* Cholesterol30mg10 percent Sodium102mg4 percent Potassium194mg Cholesterol10 percent Sodium102mg4 percent Potassium194mg Sugar 32 grams, 6 percent carbohydrate 53 grams, 18 percent fiber 5 grams, 6 percent sugar Protein2g4 is 36% of the equation.

Vitamin A (450IU/9 percent) Vitamin C (10.3mg/9 percent) Calcium (12%, 11mg) is a mineral.

The information displayed is based on an estimate supplied by a nutrition calculator on the internet.

AboutJoanie Zisk

Jane Zisk is the founder of, the world’s most popular website for single-serving recipes, which she launched in 2007. With One Dish Kitchen, the goal is to provide folks with easy-to-follow single-serving recipes that will allow them to take pleasure in the preparation of a meal that will nourish both their bodies and their spirits. Her website is chock-full of hundreds of simple, tasty recipes that are perfect for folks who are cooking for themselves. “The Ultimate Cooking for One Cookbook” is her first book, and her recipes and food photography have appeared in a variety of media such as, Huffington Post, Real Simple, Self Magazine, Woman’s Day Magazine, and Buzzfeed, among others.

Reader Interactions

The Most Delicious Dutch Apple Pie: Deliciously sweet and tangy apples heaped high with a crunchy, crumbly brown sugar cinnamon topping and baked in a flaky pie shell. You will be amazed at how easy it is to prepare this show-stopping dessert. Are you looking for something especially delicious to serve on your holiday dessert table? Look no further. For dessert, I’ve prepared a Dutch Apple Pie particularly for you. This is one of my all-time favorite pies, and I *strongly* urge that you give it a try at some point in the future.

What is Dutch Apple Pie?

Dutch apple pie is a traditional apple pie made with spiced apples cooked in a flaky pie crust, but with a sweet and crunchy streusel topping on top for a sweet and crunchy contrast. In both Apple Pie and Dutch Apple Pie, the streusel topping is what distinguishes them from one another. In contrast to traditional apple pie, which has a double crust with crust on both the top and bottom, a Dutch apple pie just requires the bottom crust.

On Dutch apple pie, the topping is a crumbly mixture of butter, brown sugar, flour, and cinnamon that bakes up crumbly and crispy instead of a traditional crust.


  • Pie Crust: You may use whatever 9-inch pie crust recipe you choose for this. You should try my favorite Buttermilk Pie Crusta if you don’t already have a favorite crust recipe. You can’t go wrong with it, and as one reader recently stated, “it’s a dream to work with.” Additionally, it tastes fantastic and is exceptionally flaky. Baking essentials: Because this pie is comprised mostly of baking staples, chances are that if you have enough apples, you already have all of the other components for the pie on hand as well. You’ll need flour, granulated and brown sugar, cinnamon, lemon juice, salt, and nutmeg to make this recipe
  • It takes around 30 minutes. Apples: I use and suggest Granny Smith Apples for this pie since they are sweet and tart. Because they are sour, they hold up well during baking without turning mushy, and their acidity perfectly balances the sugary sweetness of the crumble. Whatever baking apple you want, a totally sweet apple will make this (already extremely sweet) pie even more delicious
  • Otherwise, use any baking apple you like. Crumble topping: For the crumble topping, you’ll need softened butter. It’s preferable to use salted butter in this recipe, but if all you have is unsalted, it’ll still be delicious. Simply season the topping with an 18-tablespoon pinch of salt.

A Note on Pie Dough: If you don’t feel like preparing your own pie crust, you may use a frozen store-bought crust instead. It will work well. If you use a pie crust, you will still be able to claim pie-making bragging rights, and no one will tell you otherwise!

How to Make Dutch Apple Pie Topping

  1. When making the streusel topping for the cake, we’ll use cold room temperature butter, flour, brown and granulated sugars, and ground cinnamon. Use a fork or clean hands to combine all of the crumble ingredients in a big mixing bowl (the bowl in the photographs above was a bit too small for this), and mix until everything is well-combined and crumbly
  2. (I always use my hands.) Place the crumble in the refrigerator until you’re ready to create the filling.

When preparing this pie during the cooler months of the year, you can simply lay your butter out on the counter to soften an hour or so before you’re ready to start. However, if you’re cooking this pie during the summer, keep an eye on your butter temperature and make sure it doesn’t become too soft. Butter that is overly warm and melty will be difficult to deal with and will break down quickly. Even if you compress it with your finger, the butter should retain its form and not be greasy in any way.

Dutch Apple Pie Filling

  1. Apples should be peeled and finely sliced. In a large mixing bowl, combine the apple slices with the lemon juice, brown and granulated sugar, flour, cinnamon, salt, and a touch of nutmeg, and then place them into the unbaked pie shell. While it is not necessary to stack each slice exactly, the flatter and more evenly the apples are placed, the less likely it is that portions of your pie will sink during baking. According to how shallow your 9-inch pie pan is, you may have a few too many apples in your pie dish (the pie dish in these photos is quite deep so everything sits level). As long as there is enough area for the crumble, you may pile them as high as you like. Finally, add the crumble to the mixture. It will appear to be a lot, but the crumble is the tastiest part, so use whatever you have that will fit in the pie plate

Baking Your Pie

  1. If you’re baking your pie in a metal pie pan, place it on a baking sheet lined with aluminum foil to prevent leaks in the oven. Set the sheet on the rack below if you’re using a glass, pyrex, or ceramic pan. Starting at 425°F to help the bottom crust set rapidly (no soggy bottoms here), the temperature is gradually reduced to 350°F for the remainder of the cooking period. Continue to monitor your crumble throughout the initial high-heat cooking period, especially if it is mounded to a high level, and cover the top with a tiny piece of aluminum foil if any of the sugar starts to burn. If the crust or topping is browning too rapidly and appears to be on the verge of burning during the baking process, you can cover the entire top of the pie with aluminum foil later in the baking process. When the pie is bubbling and you can stick a knife into the center and feel that the apples have softened throughout, the pie is done. Allow it cool for at least half an hour before serving with a generous scoop of ice cream and savoring

Apple Pie FAQ

Yes! Preparation time for this pie is up to 48 hours in advance. Store at room temperature with a loosely covering. Reheat everything in the oven to help it regain its crispiness.

Does this pie need to be refrigerated? (How to Store Dutch Apple Pie)

No, I don’t think so (but also, maybe). In order to keep the pie fresh for up to 2 days, it should be kept at room temperature with a loosely closed lid. If it will be consumed over a longer period of time, put it in a covered container in the refrigerator.

Freezing Pie

If you’re freezing a whole unbaked pie, double wrap it in plastic wrap and aluminum foil, and if feasible, place it in a big freezer bag. Store for up to 2 months in an airtight container. Remove from the freezer and defrost overnight in the refrigerator or on the counter for a couple of hours before baking according to the recipe directions (This post from King Arthur Baking has excellent step-by-step images of this technique.) Remember to avoid freezing pies in Pyrex or glass pie plates since the temperature shift caused by placing frozen dishes in a hot oven might cause them to shatter.

Freezing Baked Pie Slices: To freeze baked pie slices, lay them on a baking sheet or cutting board that has been coated with parchment paper (that will fit in your freezer).

Wrap each slice individually in plastic wrap before placing them all together in a freezer bag to keep them fresh.

Reheating Dutch Apple Pie

A entire pie may be reheated by baking it for 15 to 30 minutes at 325 degrees Fahrenheit. Slice: Bake for 10 minutes at 325°F in the oven or for roughly 30 seconds in the microwave until done.

Recipe Notes

  • If you’re a fan of Marie Callender’s French Apple Pie and want to make your own version, this recipe isn’t an exact reproduction, but it’s pretty darn close to the real thing. It’s not as tooth-curlingly delicious (although I do enjoy their French Apple Pie), and it doesn’t inexplicably turn liquid when reheated (please tell me this hasn’t happened to you! ), but it hits all of the same sweet areas
  • This pie will settle somewhat as it cools and settles. Expect it and don’t be surprised if it happens. This is quite normal
  • If you want to use apple pie spice in lieu of the cinnamon and nutmeg in this recipe, use 1 very gently heaped teaspoon of apple pie spice in place of each of the other spices.

More Apple Desserts

  • Dutch Apple Galette
  • Apple Hand Pies
  • Apple Pie Bars
  • Small Apple Cinnamon Cake
  • Apple Crumb Muffins


  • 112g salted butter* melted
  • 1 cup (120g) all-purpose flour
  • 12 cup (100g) granulated sugar
  • 12 cup (100g) gently packed brown sugar
  • 1 teaspoon ground cinnamon
  • 12 cup (1112g) all-purpose flour

Pie Filling

  • 5 to 7 cups granny smith apples, peeled and coarsely sliced Approximately 212 pounds whole apples
  • 1 teaspoon lemon juice
  • 14 cup (50 grams) granulated sugar
  • 14 cup (50 grams) light-packed brown sugar
  • 3 tablespoons (23 grams) all-purpose flour
  • 1 tablespoonground cinnamon
  • 1 tablespoonsalt
  • A pinch of powdered nutmeg

Dutch Apple Pie Topping

  • Preheat the oven to 425 degrees Fahrenheit. In a large mixing basin, add all of the topping ingredients and mix thoroughly with a fork or clean hands until everything is well-combined and crumbles form. Place the container in the refrigerator


  • In a large mixing basin, toss together the apples, lemon juice, both sugars, flour, cinnamon, salt, and a sprinkle of nutmeg until well combined. Toss until everything is well-combined. Apples are layered in the pie dough that has been made. It is not necessary for the slices to be perfectly flat
  • But, the more uniformly they are stacked, with no air pockets, the prettier your layers will look when they are baked and the less probable it is that your pie will sink in some areas. If you’re using a shallow pie plate, you can end up with a few too many apples. Fill the crust until it is lightly mounded
  • Place crumble topping on top of the apples and press as much of the crumble topping into the pan as possible. To make cleaning easier, line a baking sheet with aluminum foil. If you’re using a metal pie plate, lay the pie on a baking sheet and bake it on the center rack of the oven for 30 minutes. If you’re using a glass, ceramic, or pyrex dish, put the pie on the middle rack and the sheet on the bottom rack
  • Otherwise, follow the directions on the package.
See also:  What Dessert Can I Make W Cherry Pie Filling


  • Preheat the oven to 425°F and bake for 15 minutes. Keep an eye on your crumble, and tent the top with a tiny piece of aluminum foil if the sugar begins to brown too quickly. Reduce the heat to 350 degrees Fahrenheit and bake for 45-55 minutes. If the pie’s top begins to brown too rapidly at any point, it should be covered with aluminum foil. When you can stick a knife into the center of the pie and feel that the apples have cooked through, the pie is finished. Allow to cool for 30 minutes before serving, or allow to cool fully before storing at room temperature. To reheat, bake at 325°F for 20-30 minutes, or until well warm.

*If you are using a pre-made frozen pie pie crust, leave the crust to remain at room temperature while you prepare the rest of the pie so that it has time to defrost before using it. * 18 teaspoon salt should be used in the crumble if you are using unsalted butter. * It’s not necessary to increase the rest of the filling ingredients when using a very deep 9-inch or 912-inch pie pan. If you’re using a very deep 9-inch or 912-inch pie pan, use 812 cups apples (you don’t need to increase the rest of the filling ingredients).

Recipe adapted from Spend With Pennies (Spend With Pennies). This post may include affiliate links, which means that if you make a purchase after clicking on one of them, I will get a small compensation. You will incur no additional expenses as a result of this arrangement.

Perfect Apple Pie

This apple pie, complete with a crisp, flaky crust and a rich, cider-flavored apple filling, is my vision of the ideal apple pie. Even after years of professional and home culinary expertise, I still have apprehension when it comes to making homemade pie from scratch. I’ve said it before: the guy who originated the phrase “as simple as pie” had clearly never baked a pie from scratch before. A wonderful apple pie, on the other hand, is very achievable if you use a tried and tested recipe, such as this one for inspiration.

These processes add a little more time to the process, but they result in a crisp and flaky crust as well as a cider-flavored filling that isn’t at all watery.

What you’ll need to make Apple pie

Make the crust first, and then proceed. It’s easier to prepare this in a food processor, but you can also do it by hand if you want to save time. In the bowl of a food processor equipped with a metal blade, pulse together the flour, sugar, salt, and baking powder until well combined. (The baking powder is used to prevent the crust from shrinking during baking — it allows the crust to expand into the pan rather than sliding down the edges of the baking dish.) To blend, pulse the ingredients a few times.

  1. Pulse until you get coarse crumbs with large clumps of butter and shortening the size of peas and chickpeas in them, around 30 seconds.
  2. Make two piles of the crumbly dough on a clean work area, one of which should be about 15 percent larger than the other.
  3. Make two balls of dough and pat each one into a disc measuring 5 inches in diameter.
  4. Remove the bigger disc of dough from the refrigerator and set it aside.
  5. Use your hands to rapidly knead the dough into a soft and flexible disc (be careful not to overwork it; you want it to be just supple enough to roll with your fingers).
  6. Using caution, wrap the dough over the rolling pin and transfer it to a 9-inch deep-dish pie pan (with a 1-1/2-inch deep well).
  7. Trim the edges of the pie pan so that they are 1/2 inch over the lip of the pan.

As you make your way around the pan, press the rim against the lip of the pan, molding it into a smooth, even edge.

Make sure to chill out the crust for at least 30 minutes while you preheat your baking pans to 375 degrees F.

Fill the crust with dry beans or pie weights to make it more substantial.

In order to prevent the edges from becoming too black, aluminum foil is used.

Allow the crust to cool to room temperature before serving.

In the meantime, combine the apples, lemon zest, lemon juice, granulated sugar, brown sugar, salt, and cinnamon in a large mixing bowl until well combined.

Allow for at least 30 minutes of resting time.

Pour the juice into a 2-cup measuring cup that can be used in the microwave.

You may even simmer the fluids in a small saucepan on the stovetop if you like.) The syrup should only be slightly thickened at this point.

Fill the pie crust with the apple filling once it has been cooked.

To finish, use a fork or your fingers around the edge of the dough and crimp or flute it together to bind the top and bottom crusts together.

Egg wash should be used to brush the top crust, and sugar should be sprinkled on top.

For the first 15 minutes, bake at 425°F, then decrease the heat to 375°F and bake for an additional 45 minutes, or until the top is golden and the filling is bubbling. Allow the pie to cool entirely on a wire rack before cutting it, which should take approximately four hours. Enjoy!

You may also like

  • 22 delicious side dishes for Thanksgiving
  • 16 delectable Thanksgiving desserts that are worth saving room for
  • Rustic French Apple Tart, Apple Cranberry Oat Crumble, French Apple Cake, Apple Pecan Crisp, and Apple Strudel are some of the desserts you may make using apples.

Perfect Apple Pie

This apple pie, complete with a crisp, flaky crust and a rich, cider-flavored apple filling, is my vision of the ideal apple pie.


  • 3/4 cup all-purpose flour, spooned into measuring cup and smoothed with a knife
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 14 teaspoon baking powder
  • 14 tablespoons cold unsalted butter, cut into 1-inch pieces
  • 14 cup cold vegetable shortening, cut into 4 pieces
  • 7 tablespoons ice cold water

For the Filling

  • 312 pounds baking apples (see note), peeled and cored, sliced 14-inch thick
  • 312 pounds pears (see note)
  • 1 lemon, 1 teaspoon lemon zest, and 1 tablespoon lemon juice
  • 1 lemon, 1 teaspoon lemon zest, and 1 tablespoon lemon juice
  • 12 cup granulated sugar
  • 6 tablespoons packed dark brown sugar
  • Generous 14 teaspoons salt
  • 14 teaspoons cinnamon
  • 2 tablespoons all-purpose flour
  • 2 tablespoons cornstarch
  • 12 cup granulated sugar

For Baking

  • A beaten egg, cream, or milk to brush over the crust before baking
  • To decorate the pie’s top, measure out 2 tablespoons of granulated sugar.


  1. In the bowl of a food processor equipped with a metal blade, pulse together the flour, sugar, salt, and baking powder until well combined. To blend, pulse the ingredients a few times. Add the chunks of butter and shortening and pulse until the mixture is crumbly, with large clumps of butter and shortening the size of peas and chickpeas scattered throughout
  2. ( Add the water and pulse until the mixture is equally wet and crumbly in texture, about 30 seconds. Distribute the dough crumbles on the counter or work area and split them into two heaps, with one pile being approximately 15% larger than the other (13 ozand11.5 oz). Make two balls of dough and pat each into a 5-inch disc with your hands. Wrap the discs in plastic wrap and place them in the refrigerator for at least 45 minutes
  3. Take the bigger disc of dough out of the refrigerator and place it on a baking sheet. Dust your work area lightly with flour and set the dough on top
  4. Sprinkle a little flour over the dough to coat it completely with flour. You should use your hands to swiftly knead the dough into a soft and flexible disc (be careful not to overwork the dough
  5. You want it just supple enough to roll)
  6. Roll the dough into a 13-inch circle, sprinkling extra flour if required beneath and on top of the dough to keep it from sticking as you go. Carefully drape the dough over the rolling pin and transfer it to a 9-inch deep-dish pie pan (the pie pan should be at least 1-1/2 inches deep) to rest for 15 minutes. Allowing the dough to gently fit into the pan rather than straining it outwards will result in a better result. Trim the edges of the pie pan so that they are 1/2 inch over the lip of the pan. Using your fingers, press the corners of the crust together to make a rim, and then press it against the lip of the pan to produce an even edge. Patch any rips or thin spots with any pieces you have lying around. Preparing the crust: Place it in the refrigerator for 30 minutes while you heat the oven. Preheat the oven to 375 degrees Fahrenheit. Organize an oven rack such that it is in the center position. Place the pie crust on a baking sheet once it has been removed from the refrigerator (this makes it easy to move in and out of the oven). Drizzle the crust with melted butter and fill it with dry beans or pie weights to make it more substantial. Bake for 20 minutes at 350°F. Remove the crust from the oven, carefully peel away the parchment paper and beans/pie weights, and tent the sides with a few sheets of aluminum foil to keep the crust from cracking. In order to prevent the edges from becoming too black, aluminum foil is used. Remove the pan from the oven and bake for another 15 to 20 minutes, or until the dough is dry and brown. Don’t be concerned if the bottom of the pan puffs up
  7. Simply press it down gently with a flat spatula, such as a pancake turner, taking care not to puncture the pan. Allow the crust to cool to room temperature before increasing the oven temperature to 425 degrees Fahrenheit.

For the FillingBaking

  1. In the meantime, combine the apples, lemon zest, lemon juice, granulated sugar, brown sugar, salt, and cinnamon in a large mixing bowl until well combined. Toss until the sugar is completely dissolved and the apples are thoroughly coated with the dressing. Allow for at least 30 minutes before draining the apples and reserving the syrupy juice in a separate container. Pour the syrupy juice into a 2-cup liquid measuring cup that can be used in the microwave. Keeping track of the quantity, cook the syrup at a high power in the microwave, checking it periodically, until it has been reduced by half. This will take around 4 minutes, but keep a close check on it because every microwave is a little different. Not cooking it for too long will result in it turning to a sticky caramel sauce (see note below on how to correct this if it happens). The syrup should have just a small thickening but should still be pourable. You may even simmer the fluids in a small saucepan on the stovetop if you like.)
  2. Mix in the flour and cornstarch until everything is well-combined
  3. Add the syrup back in with the apples. Remove the other piece of dough from the refrigerator and roll it into an 11-inch circle, following the same procedure as stated above. If necessary, use a small amount of dough to fix any holes in the bottom crust that have appeared. Fill the pie shell with the apple filling, pressing the apples together as closely as possible. Bake for 30 minutes at 350 degrees. (If there are too many air pockets in the crust, the pie will dome, resulting in a gap between the apples and crust.) Place the rolled dough on top of the rolled dough. The top and bottom crusts should be sealed together by crimping the edges with a fork or fluted with your fingers. So that the dough does not become too warm, work swiftly and lightly sprinkle your fingertips with flour as required. The beaten egg should be used to brush the top crust (or cream or milk). 2 teaspoons of sugar should be sprinkled over the top of the pie crust. To enable the steam to escape from the top crust, make a few slits in it. Reduce the heat to 375 degrees Fahrenheit and continue baking for an additional 45 minutes, or until the top is brown and the filling is bubbling. Prior to carving the pie, let the pie to cool fully on a wire rack for at least four hours. Use baking apples that will maintain their shape when baked, such as Honeycrisp, Jonagold or Fuji, or Granny Smith or Golden Delicious. Additionally, for the finest flavor, combine a variety of varietals. Remember to move the apple combination to a big sauté pan and cook over high heat until the caramel melts if you mistakenly overreduce the syrup and it seizes up when you pour it over the apples. Remove from the oven and cool thoroughly in the refrigerator before continuing with the recipe. Instructions for Making a Freezer-Friendly Recipe: Before or after baking, the pie can be stored for up to 3 months before being thawed. The top crust should not be brushed with the beaten egg and sprinkled with sugar if it is going to be frozen unbaked
  4. You may do that immediately before baking if it is going to be baked. If you baked it, allow it to cool fully before putting it in the freezer, uncovered. When the pie is completely frozen, cover it tightly in aluminum foil and place it in the freezer. If the pie is still unbaked, cover it tightly with aluminum foil and place it in the freezer. When you’re ready to serve the pie, follow the baking directions listed above (the pie may likely take a little longer in the oven).

Nutrition Information

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  • 589 calories
  • 24 grams of fat
  • 14 grams of saturated fat
  • 91 grams of carbohydrates
  • 48 grams of sugar
  • 6 grams of fiber
  • 5 grams of protein
  • Sodium: 383 milligrams
  • Cholesterol: 53 milligrams

This website has been developed and published only for the purpose of providing information. Neither I nor the Food and Drug Administration are qualified nutritionists, and the nutritional information on this site has not been examined or approved in any way by a nutritionist or the FDA. It should not be assumed that nutritional information is provided as a guarantee; rather, it is provided as a convenience., a nutritional calculator on the internet, was used to calculate the information.

A variety of factors, including as the product kinds or brands that are purchased, natural changes in fresh produce, and the method that ingredients are prepared, affect the nutritional information that is provided by a particular recipe.

Using your favourite nutrition calculator, you should calculate the nutritional information for a specific dish using the exact components that were used in the recipe in order to receive the most accurate nutritional information.

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